William Angliss Institute

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New Food Studies degree underway at Angliss
New Food Studies degree underway at Angliss Tuesday, 03 May 2016 The first of its kind in Australia, the new Bachelor of Food Studies at William Angliss Institute is designed for students who want to contribute to a more sustainable, ethical and equitable world through food.
Disney: a dream come true for Angliss students
Disney: a dream come true for Angliss students Monday, 02 May 2016 William Angliss students are eagerly awaiting offers to participate in the Disney Cultural Exchange Program commencing in August 2016. Disney Campus Recruitment Manager Wayne Hampton with International recruiter Jill...
Patisserie students compete for chocolate skills
Patisserie students compete for chocolate skills Tuesday, 26 April 2016 10 William Angliss Institute patisserie students competed in the Cacao Barry chocolate pastry competition under the mentorship of F.Mayer Group and facilitated by experienced patissier Pascal Janvier. Cacao Barry competition...

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.

 

Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
 
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).

 

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